Three-Cheese Pizza with Onion, Sage, and Arugula Recipe | Epicurious

Ingredients

• 1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
• About 2 cups unbleached all-purpose flour
• 3/4 cup warm water (105-115°F)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons extra-virgin olive oil
• 1 to 2 tablespoons cornmeal
• 1 tablespoon extra-virgin olive oil
• 1/4 lb Italian Fontina cut into 1/2-inch pieces (2/3 cup)
• 2 oz Gorgonzola dolce, cut into 1/4-inch pieces
• 1/2 cup thinly sliced red onion (1 medium)
• 6 large fresh sage leaves, thinly sliced crosswise (1 tablespoon)
• 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
• 1/4 lb loosely packed baby arugula leaves (4 cups)
• a pizza stone